1) Toss the chops with remaining ingredients and let marinate for 1 hour or up to overnight, covered in the refrigerated. Bring to room temperature before cooking.
2) Heat a large two-burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side.
3) While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelised, about 15 minutes. Season with salt and pepper.
Serve chops with little heap of onions.